Fruit Pie for a Crowd

Whipping Whites and Sugar: Timing Matters

Meringue cookies depend on whipped egg whites for both leavening and structure. The sugar that’s added to the whites contributes not only sweetness but also stability. But does it matter when you add the sugar?

Cake That Holds Up—and Cake That Doesn't

The structure of a genoise cake comes from abundant egg proteins that unwind and link with each other when the eggs are whipped and form a strong mesh once baked. When this mesh encounters liquid, it isn’t affected—the water just fills in any gaps in the network. The upshot? The cake holds its shape.

2016

May/June

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